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Autumn recipes

Comfort food and fun Easter eats feature in our collection of autumn recipes, featuring everything from an Italian Easter tart to carrot doughnuts with cream cheese glaze and brown sugar crumb and braised lamb with Jerusalem artichokes, carrots and cumin to breakfast curry with roti and poached egg.

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Easter Baking Recipes

Dust off your mixing spoon, man your oven and have your eggs at the ready as we present some of our all-time favourite Easter baking recipes, from praline bread pudding to those all-important hot cross buns.

Italian Easter tart

"This is a traditional tart eaten in Naples at Easter," says Ingram. "The legend goes that a mermaid called Parthenope in the Gulf of Napoli would sing to celebrate the arrival of spring each year. One year, to say thank you, the Neapolitans offered her gifts of ricotta, flour, eggs, wheat, perfumed orange flowers and spices. She took them to her kingdom under the sea, where the gods made them into a cake. I love to add nibs of chocolate to Parthenope cake because I think it marries nicely with the candied orange and sultanas, but, really, do you need an excuse to add chocolate to anything?" Start this recipe a day ahead to prepare the pastry and soak the sultanas.

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Apple and cinnamon hot cross buns

The mix of candied apple and dried apple combined with a sticky cinnamon glaze provides a new twist on an old favourite. These buns are equally good served warm on the day of baking, or several days later, toasted, with lashings of butter.

Momofuku's steamed buns

Australia's best take-away

We've hunted down some excellent eats-to-go to fuel your next picnic, lunch break or Tuesday night in...

Prawnarama


You'll need

16 cooked king prawns (see note), peeled (shells reserved) and intestinal tract removed 250 ml white wine 1½ tbsp white wine vinegar 3 egg yolks 1 tsp Dijon mustard 125 ml (½ cup) olive oil 1 bunch tarragon leaves, picked and finely chopped Few spoonfuls of salmon or flying fish roe (optional), plus extra to serve 16 inner radicchio leaves, trimmed and washed, to serve To serve: thickly sliced Hass avocado (about ½)

Method

  • 01
  • Place the prawn shells in a saucepan, cover completely with water, bring to the boil and simmer until well flavoured (1 hour). Strain liquid into a clean saucepan, discarding shells, and cook over high heat until reduced to 125ml (30-40 minutes). Add white wine and vinegar and reduce until syrupy but not burnt (10-15 minutes). Cool and set aside.
  • 02
  • Whisk egg yolks, mustard and wine reduction in a bowl. While whisking, gradually add oil, starting with one drop at time, then in a thin steady stream until thick and emulsified, season to taste. Fold through tarragon, and salmon or flying fish roe, if desired, to taste.
  • 03
  • Place a peeled prawn in each radicchio leaf, add a slice of avocado and dress with mayonnaise and extra salmon or flying fish roe, if desired. Serve immediately.
Note Use fresh, wild-caught king prawns where available.

Prawns oxidise very quickly so use fresh, cooked-on-the-boat wild king prawns instead of green ones. Most of the flavour in this prawn cocktail comes from the stock, wine and vinegar reduction. This type of reduction is often used as a base in butter sauces but it works just as well in a mayonnaise. If you live in Queensland, you could use banana prawns and call this banana(prawn)arama.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Ripe, tropical-fruity verdelho from the Swan Valley.

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